Reserve Food Service Jobs description
A reserve food service manager oversees daily food service operations. The reserve food service manager is responsible for planning, organizing, and managing the food service department and for ensuring the consistent delivery of quality food service. The reserve food service manager conducts performance evaluations for all other food service staff, with assistance from the administrator as needed. The reserve food service manager establishes and maintains systems and procedures for the ordering, receiving, storing, preparing, and serving of food and related products, as well as for menu planning and development. The reserve food service manager assists in unit forecasting and unit accounting. The reserve food service manager ensures that the requirements for appropriate sanitation and safety levels in respective areas are met and coordinates and supervises unit personnel, labor scheduling, and staffing and employee training. The reserve food service manager conducts periodical inventories and performs other functions such as maintaining records to comply with government and accrediting agency standards. The reserve food service manager establishes and maintains effective relationships with clients as well as staff personnel.A reserve food service manager position requires a bachelor’s degree in institutions management, nutrition, or other related fields and a minimum of two to five years of relevant experience. A reserve food service manager should have the ability to identify defects in the preparation and service of food and implement improved quality control procedures. A reserve food service manager should also have good communication skills, both written and verbal.
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